Editing Doughnut (section)

===Rings===
Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper box, and to have later taught the technique to his mother.<ref>"'Old Salt' Doughnut hole inventor tells just how discovery was made and stomachs of earth saved." Special to ''The Washington Post''; ''The Washington Post'' (1877–1954), Washington, D.C.; 26 March 1916; p. ES9</ref> ''Smithsonian Magazine'' states that his mother, Elizabeth Gregory, "made a {{Wikt-lang|en|wicked}} deep-fried dough that cleverly used her son's spice cargo of nutmeg and cinnamon, along with lemon rind," and "put hazelnuts or walnuts in the center, where the dough might not cook through", and called the food 'doughnuts'.<ref name=smiths>{{cite web|url=http://www.smithsonianmag.com/history/the-history-of-the-doughnut-150405177/ |title=History, Travel, Arts, Science, People, Places &#124; Smithsonian |publisher=Smithsonianmag.com |access-date=10 June 2015}}</ref>

Ring doughnuts are formed by one of two methods: by joining the ends of a long, skinny piece of dough into a ring, or by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole (the dough removed from the center). This smaller piece of dough can be cooked and served as a "doughnut hole" or added back to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and pinched into a [[torus]] until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough (batter) directly into the fryer.

There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts, or those made from a special type of cake batter.<ref name=":6" /><ref>{{Cite web|last=Preston|first=Marguerite|title=You're Either a Cake Doughnut Person or a Yeast One|url=https://www.bonappetit.com/entertaining-style/trends-news/article/difference-between-cake-yeast-doughnut|access-date=15 June 2021|website=Bon Appetit|date=26 April 2016 |language=en}}</ref><ref>{{Cite web|last=Chevriere|first=Maryse|date=22 February 2020|title=What Is the Difference Between Cake Doughnuts and Yeast Doughnuts?|url=https://www.chowhound.com/food-news/186165/what-is-the-difference-between-cake-donuts-and-yeast-donuts/|access-date=15 June 2021|website=Chowhound|language=en}}</ref> Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately {{convert|190|to|198|°C|°F|abbr=on}}, turning once. [[Yeast]]-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at {{convert|182|to|190|°C|°F|abbr=on}}. Cake doughnuts typically weigh between {{convert|24|and|28|g|oz|abbr=on}}, whereas yeast-raised doughnuts average {{convert|38|g|oz|abbr=on}} and are generally larger, and taller (due to rising) when finished.{{citation needed|date=December 2022}}

Daniela Galarza, for [[Eater (website)|''Eater'']], wrote that "the now-standard doughnut’s hole is still up for debate. Food writer [[Michael Krondl]] surmises that the shape came from recipes that called for the dough to be shaped like a [[Jumble (cookie)|jumble]] – a once common ring-shaped cookie. In ''Cuisine and Culture: A History of Food and People'', culinary historian Linda Civitello writes that the hole was invented because it allowed the doughnuts to cook faster. By 1870 doughnut cutters shaped in two concentric circles, one smaller than the other, began to appear in home-shopping catalogues".<ref name=":6" />

====Topping====
[[File:Glazing-Doughnuts.webm|thumb|The process of glazing doughnuts]]
After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a [[glaze (cooking technique)|glaze]] (icing). Cake doughnuts can also be glazed, powdered with [[confectioner's sugar]], or covered with [[cinnamon]] and granulated sugar. They are also often topped with cake frosting (top only) and sometimes sprinkled with coconut, chopped peanuts, or [[sprinkles]].